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Microsoft's headquarters are located in Redmond, Washington. The on campus food services are subpar at best. I pretty much can't eat their food anymore, and avoid it unless absolutely necessary. I've mentioned it in the past.

Microsoft employees who want to eat a decent lunch have to go off campus. In addition to having a decent lunch, the key constraint here is typically time. (Sometimes people also look for places they can take their team on relatively short notice.) The restaurants listed below follow the same guidelines as all the other restaurant listings. Remember, the restaurants I've been to may be good or not so good. Read the entries listed to get the full picture. But I've added some special comments as necessary in italics to some of the listings below given the very specific context of the resource.

Finally, feel free to make suggestions for places I should try to info@tastingmenu.com.

 

 

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Restaurants I LOVE!


 

  • Kosher Delight
    1509 1st Ave Seattle WA (206) 682-8140, Michel Chriqui
    It's in Seattle, but if you a) don't mind eating in your car on the way home, and b) call 15 minutes ahead from the car - Michel will meet you at the curb in front of his place to hand you your sandwich without you having to park - then you can turn it around in under an hour. BTW, Michel will also come cater your team event with falafel for everyone - quite cheaply I might add.
  • Taquera Guadalajara - (09/14/02, 9/20/02)
    In a trailer in the parking lot of the 76 gas station at the corner of 148th Avenue NE and NE 24th Street, Bellevue, WA, 98007
    You can do lunch here very very quickly. Expect to eat standing. NEWS: They were recently closed by the City of Bellevue. We'll keep you posted if they resurface.

 

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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